Foodstuffs preparation for use for consumption by persons having a food intolerance towards gamma-aminobutyric acid (GABA)

Abstract

Foodstuffs preparation for use for consumption by persons having a food intolerance towards γ-aminobutyric acid-containing foodstuffs, comprising glutamic acid or a salt thereof in a molarity A; γ-aminobutyric acid or a salt thereof in a molarity B, wherein B < 10% ⋅ A.

Description

Food preparation for use by persons with a food intolerance to gamma-aminobutyric acid (GABA) TECHNICAL AREA

[0001] The present invention lies in the field of food chemistry and the diagnosis of food intolerances. Embodiments of the present invention relate to the diagnosis of food intolerance to gamma-aminobutyric acid (GABA), particularly in cases of suspected food intolerance to glutamic acid or its salts, such as monosodium glutamate (MSG). Further embodiments relate to food preparations that, despite the presence of glutamates, are edible for individuals with a GABA intolerance. STATE OF THE ART

[0002] Glutamic acid is a proteinogenic amino acid and therefore almost ubiquitous in foods. However, in most unprocessed foods, glutamic acid is not present as a free amino acid, but rather in the form of proteins or peptides.

[0003] Free glutamic acid and its salts (glutamates) are characterized by a meat broth-like taste profile (umami), which is why monosodium glutamate in particular is used as a flavor enhancer in numerous foods.

[0004] A possible intolerance to glutamic acid, commonly known as Chinese restaurant syndrome, was first described in Ho Man Kwok, R., “Chinese-Restaurant Syndrome.” (1968). New England Journal of Medicine, 278(14), 796-796. doi:10.1056 / nejm196804042781419. More recent studies, for example, Williams, AN, and Woessner, KM, “Monosodium glutamate 'allergy': menace or myth?” Clinical & Experimental Allergy. 39, No. 5, 2009, pp. 640-646. doi:10.1111 / j.1365-2222.2009.03221.x, revealed no discernible Association between glutamic acid intake and the occurrence of Chinese restaurant syndrome.

[0005] Since a direct correlation between the occurrence of Chinese restaurant syndrome and the intake of glutamic acid has still not been satisfactorily demonstrated, but only appears to correlate indirectly, it is disadvantageous for those affected by suspected glutamate intolerance to have to do without tasty foods with added glutamate.

[0006] The present invention solves the aforementioned problem at least partially. SUMMARY

[0007] The invention is derived from the independent claims.

[0008] According to one aspect, a composition is described. The composition includes γ-aminobutyric acid, or a salt thereof, for use in the diagnosis of food intolerance.

[0009] According to one aspect, a food preparation is described. The food preparation contains glutamic acid, or a salt thereof, in molarity A, as well as gamma-aminobutyric acid, or a salt thereof, in molarity B. The molarity of gamma-aminobutyric acid is less than 10% of the molarity of glutamic acid, i.e., B < 10% • A.

[0010] According to one aspect, a food preparation is described. The food preparation contains glutamic acid, or a salt thereof. The food preparation exhibits catalytic activity of a decarboxylation reaction of glutamic acid as a reactant to gamma-aminobutyric acid as a product. The catalytic activity of the decarboxylation reaction is lower than the catalytic activity by which 0.01 g / L of gamma-aminobutyric acid is converted at a temperature of 50 °C over a period of one hour, based on the Free acid is produced. A catalytic activity of 0 or close to 0 can be particularly advantageous.

[0011] Further advantageous embodiments and developments result from the dependent claims. BRIEF DESCRIPTION OF THE DRAWING

[0012] Fig. 1 shows a decarboxylation reaction with glutamic acid 1 as reactant and γ-aminobutyric acid 2 as product. DETAILED DESCRIPTION OF EXECUTION FORMS

[0013] The invention is described below with reference to embodiments. Individual features of the invention, as described in connection with embodiments, can be combined with other embodiments described herein, unless otherwise stated.

[0014] This description focuses on the amino acids glutamic acid and gamma-aminobutyric acid. Unless otherwise stated, this expressly includes salts and derivatives of these substances, such as alkali salts like sodium or potassium salts, as well as esters. The description generally assumes oral ingestion of the substances described herein, so the effects described can typically occur for each species used through the conversion and / or re-salting of the substances in the acidic gastric environment.

[0015] Fig. 1 shows a decarboxylation reaction in which glutamic acid 1 reacts to form γ-aminobutyric acid 2 by the elimination of carbon dioxide (CO₂). The reaction shown can be enzymatically catalyzed, for example by decarboxylases, especially glutamate decarboxylases. The elimination of CO₂ can shift the reaction equilibrium towards the product. This can be favored by the outgassing of CO₂ in an acidic environment. The reaction shown in Fig. 1 is a typical biosynthetic route for the formation of γ-aminobutyric acid. of Y-aminobutyric acid 2 in eukaryotes, especially but not limited to plants, which is catalyzed by the enzyme class of glutamate decarboxylases.

[0016] Figure 1 shows both glutamic acid 1 and γ-aminobutyric acid 2 in their zwitterionic form. Depending on the pH and / or environment of the reaction, the reactants shown in Figure 1 can also exist as acids, bases, or uncharged substances.

[0017] Both glutamic acid and gamma-aminobutyric acid (GABA) are known neurotransmitters. GABA is increasingly used as a dietary supplement to promote relaxation, with typical doses ranging from 500 mg to 5 g per day. Doses of up to 0.8 g / kg body weight daily, used to treat epileptic patients, are also considered safe.

[0018] The described relaxing effect appears to be at least partially based on interaction with the peripheral nervous system, since Y _2-aminobutyric acid is considered to be non-crossing the blood-brain barrier. However, paradoxical reactions have been reported in sensitive patients even at low doses, described as anxiety, insomnia, or restlessness. Skin reactions, tingling, redness, or temporary numbness of the extremities may also occur. These reactions appear to overlap, at least in part, with the symptoms of Chinese restaurant syndrome.

[0019] In a first embodiment, a composition is described. The composition comprises γ-aminobutyric acid. The composition can include γ-aminobutyric acid as the active ingredient. The composition can also include a salt of γ-aminobutyric acid.

[0020] The composition can be considered an active ingredient Y _Aminobutyric acid in an amount, based on the free acid, of at least 100 mg, at least 200 mg, at least 500 mg, at least 750 mg, at least 1 g, The composition may comprise at least 2 g, or even at least 5 g. It may be intended for a single dose. The composition may also include excipients.

[0021] The composition is intended for use in the diagnosis of food intolerance. For example, the diagnosis of food intolerance may include the (single) oral administration of the composition, as well as observation of whether one or more of the above-mentioned symptoms occur as a result of ingesting the composition, in particular the symptoms described for Chinese restaurant syndrome.

[0022] The composition may be in a form that allows for synergy, for example, by making a dosage form of the composition indistinguishable from a placebo to a user.

[0023] For example, it could be a tablet, caplet, microtablet, granules, or pellets. The dosage form of the composition can also be a multiparticulate dosage form such as a tablet or capsule, or in granules, sachets, sticks, or pouches.

[0024] In some embodiments, the food intolerance can be an intolerance to food preparations containing glutamic acid. This means that food preparations with a high glutamic acid content (e.g., > 0.1 g / L) may cause an intolerance in some individuals, but not that the intolerance is necessarily caused by the glutamic acid content. In particular, the food preparation may be one to which glutamic acid, or a salt thereof, for example, monosodium glutamate, was added during its manufacture at a concentration of at least 0.01 g / L, at least 0.02 g / L, at least 0.05 g / L, at least 0.1 g / L, at least 0.2 g / L, at least 0.5 g / L, or even at least 1 g / L, based on the free glutamic acid. For example, the glutamic acid, or a salt thereof, It may be added as a seasoning during preparation. Foods with a high glutamic acid content, which are typically known to cause the aforementioned food intolerance, include Asian dishes, such as soups, for example. (Spicy-sour soup). While monosodium glutamate (MSG) is often used in its pure form, for example as a seasoning salt, particularly in Asia, the addition of glutamic acid from other sources is often preferred in other countries. For instance, many foods, food preparations, seasonings, and / or ingredients contain comparatively high amounts of glutamic acid, making them suitable as flavor enhancers instead of MSG. Examples include yeast extract, meat, fish / vegetable extracts, (aged) cheese, fermented soy products, and the like. Adding these ingredients can be understood as adding glutamic acid or a salt thereof.

[0025] Food intolerance may include suspected glutamic acid intolerance. This suspicion can arise, for example, from the occurrence of Chinese restaurant syndrome following the consumption of foods rich in glutamic acid. The composition described herein can advantageously facilitate the diagnosis of food intolerance by allowing for the diagnosis of an alternative or at least additional intolerance to gamma-aminobutyric acid (GABA) when glutamic acid intolerance is suspected.

[0026] The use of this preparation can be done under medical supervision, for example, if severe or dangerous symptoms related to the suspected food intolerance have already occurred. However, such medical supervision is usually not necessary, as only short-term and mild symptoms are reported for conditions such as Chinese restaurant syndrome. Therefore, its use for self-diagnosis is generally safe. Similarly, its use can be particularly advantageous in a restaurant setting, for example, in the form of a test kit offered in a restaurant.

[0027] In a second embodiment, a food preparation is described. The food preparation comprises glutamic acid or a salt thereof. The food preparation also comprises γ-aminobutyric acid in a molarity of less than 10% of the molarity of the glutamic acid, or advantageously less than 5% or even less than 1%. In particular, the food preparation can be designed such that no conversion of glutamic acid to γ-aminobutyric acid, for example by the reaction shown in Fig. 1, takes place during preparation and / or until consumption of the food preparation. Likewise, it is obvious and advantageous not to add γ-aminobutyric acid or any other starting materials from which γ-aminobutyric acid can be formed to the food preparation.A food preparation according to the second embodiment can in particular be a food preparation according to the third embodiment described below.

[0028] In embodiments, the molarity of glutamic acid can be defined essentially by the addition of glutamic acid or a salt thereof, for example monosodium glutamate, during the preparation of the food preparation. The molarity can be determined by generally known methods, for example, separation of the food preparation by LC or HPLC, followed by determination of the amount of substance by gravimetry, mass spectrometry, or photometry.

[0029] Glutamic acid can be used, in particular, to flavor food preparations. However, it can also be released from proteins or peptides through proteolytic processes, for example, during preparation. The molarity of glutamic acid described here refers specifically to free glutamic acid or its salts. Glutamic acid present in bound form, for example as a protein or peptide, is generally not considered free glutamic acid.

[0030] A third embodiment describes a food preparation. The food preparation comprises glutamic acid or a salt thereof. The food preparation has catalytic activity. a decarboxylation reaction of glutamic acid as a reactant to γ-aminobutyric acid as a product. The decarboxylation reaction can include the one shown in Fig. 1. The catalytic activity of the decarboxylation reaction is lower than the catalytic activity required to produce 0.01 g / L of γ-aminobutyric acid (based on the free acid) at a temperature of 50 °C over a period of one hour. The catalytic activity can advantageously be lower than 0.01 g / L, for example, lower than 0.005 g / L, lower than 0.002 g / L, or even lower than 0.001 g / L. In particular, substantially complete inactivation of the catalytic activity can be especially advantageous.

[0031] The catalytic activity can be caused by enzymes, particularly decarboxylases such as glutamate decarboxylases. For example, decarboxylases can be introduced into food preparation through ingredients such as vegetables, mushrooms, or the like. Catalytic activity can be particularly high when using fresh ingredients, especially if added at the end of the cooking process and / or at a low temperature (e.g., to prevent overcooking). Conversely, the formation of gamma-aminobutyric acid (GABA) can be particularly detrimental if a prepared dish exhibiting this catalytic activity is kept warm for an extended period, such as in a self-service buffet, without being fully cooked. However, avoiding fresh ingredients, especially vegetables, can be disadvantageous. Therefore, the following further training is recommended.

[0032] In an initial development phase, the food preparation may contain at least one ingredient that inactivates decarboxylating enzymes. For example, the ingredient could be an inhibitor of glutamate decarboxylase, such as a competitive inhibitor. Alternatively, the ingredient could be a base, particularly to shift the pH of the food preparation into a neutral to slightly alkaline range, around pH 7-8, where the catalytic activity is sufficiently reduced. For example, the inhibitor can bind or inactivate cofactors of decarboxylase, e.g., be a chelator, especially a calcium channel blocker. 2+ -binding chelator, such as citrate.

[0033] In a second developmental stage, food preparation can involve enzymes, particularly decarboxylases, where the enzymes are inactivated by physical means. Inhibition by heat can be particularly advantageous. For example, ingredients, especially vegetables with high enzymatic activity, can be blanched before use in food preparation, for example, in boiling water. This advantageously preserves the taste and texture of fresh ingredients. Other possible physical methods include those that are expected to denature enzymes, such as pressure treatment, drying, irradiation, or other known processes and / or combinations thereof.

[0034] The food preparation according to the embodiments and further developments described herein is advantageously suitable for persons who have or suspect an intolerance to γ-aminobutyric acid, but not an intolerance to glutamic acid.

[0035] In one embodiment, a method for preparing the embodiments and / or further developments of the food preparation described herein is described. The method may, in particular, include the preparation steps described herein, as well as the use of the ingredients described herein.

[0036] The process comprises providing an ingredient and inactivating decarboxylating enzymes contained in the ingredient. These decarboxylating enzymes can catalyze the decarboxylation reaction shown in Fig. 1. The process further comprises adding glutamic acid as a seasoning. This addition can be achieved either by directly adding glutamic acid to, for example, a container used for preparing the food. Preparation, such as using a cooking pot, is understood as well as the addition of the ingredient itself to the container, in which glutamic acid may already be present.

[0037] Advantageously, the addition of glutamic acid can take place after the decarboxylating enzymes have been inactivated. This ensures that little or even no gamma-aminobutyric acid is formed.

[0038] One embodiment describes the use of one of the food preparations described herein. This use includes consumption by persons with a food intolerance, in particular a suspected glutamic acid intolerance, especially Chinese restaurant syndrome.

[0039] The invention has been described in terms of embodiments and further developments. Further embodiments and further developments are obvious to the person skilled in the art from the examples given, without deviating from the scope of protection of this document, and the scope of protection is defined in the following claims.

Claims

REQUIREMENTS 1. Food preparation for use by persons with a food intolerance to foods containing gamma-aminobutyric acid, comprising: Glutamic acid, or a salt thereof, in molarity A; Y-Aminobutyric acid, or a salt thereof, in molarity B, wherein B < 10 % - A.

2. A food preparation comprising glutamic acid, or a salt thereof, for use by persons with a food intolerance to foods containing γ-aminobutyric acid, wherein the food preparation has catalytic activity of a decarboxylation reaction of glutamic acid as a reactant to γ-aminobutyric acid as a product, and wherein the catalytic activity of the decarboxylation reaction is less than the catalytic activity by which 0.01 g / L of γ-aminobutyric acid, based on the free acid, is produced at a temperature of 50 °C over a period of one hour.

3. The food preparation according to claim 1 or 2, comprising at least one ingredient for inactivating decarboxylating enzymes, in particular decarboxylases, wherein the decarboxylating enzymes catalyze the decarboxylation reaction of glutamic acid as a reactant to γ-aminobutyric acid as a product.

4. The food preparation according to one of the preceding claims, wherein the food preparation comprises enzymes, in particular decarboxylases, and wherein the enzymes are inactivated by physical action.

5. The food preparation according to any of the preceding claims, wherein the molarity of the glutamic acid is essentially defined by the addition of glutamic acid, or a salt thereof, during the preparation of the food preparation.

6. The food preparation according to any of the preceding claims, wherein the food intolerance includes Chinese restaurant syndrome.

7. Method for preparing a food preparation, comprising: Providing at least one ingredient; Inactivating decarboxylating enzymes contained in the ingredient, wherein the decarboxylating enzymes catalyze the decarboxylation reaction of glutamic acid as a reactant to γ-aminobutyric acid as a product; and Addition of glutamic acid, or a salt thereof.

8. The method according to claim 7, wherein the decarboxylating enzymes are glutamate decarboxylases.

9. The method according to claim 7 or 8, wherein the addition of the glutamic acid and / or the addition of the ingredient takes place after the inactivation of the decarboxylating enzymes.

10. Use of the food preparation according to any one of claims 1 to 6 for consumption by persons with a food intolerance.

11. The use according to claim 10, wherein the food intolerance includes a suspected glutamic acid intolerance.

12. The use according to one of claims 10 or 11, wherein the food intolerance comprises Chinese restaurant syndrome.

13. Composition comprising γ-aminobutyric acid, or a salt thereof, for use in the diagnosis of food intolerance.

14. The composition according to claim 13, wherein the food intolerance is an intolerance to food preparations containing glutamic acid.

15. The composition according to claim 14, wherein the glutamic acid-containing food preparation is a preparation to which, during manufacture, glutamic acid, or a salt thereof, was added to a concentration of at least 0.1 g / L based on the free glutamic acid.

16. The composition according to any one of claims 13 to 15, wherein the use for the diagnosis of a food intolerance comprises a suspected glutamic acid intolerance, in particular Chinese restaurant syndrome.

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